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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Lobster Copacabana


"You can't make this year-round because the rockmelon has to be really perfect. Don't forget to paint the inside of the rockmelon with the lime juice. It skews the flavour back into the savoury world, and the lime builds the relationship between the melon and the lobster. It's a delicious combination."

You'll need

6 perfect small rockmelon (about 1kg each) 6 cooked rock lobster tails (about 250gm each), removed from shells, sliced into medallions 1 lime, juice only   Thousand Island dressing 250 ml (1 cup) good-quality mayonnaise 2 tsp tomato sauce 1½ tsp HP sauce 1 tbsp lightly whipped pouring cream

Method

  • 01
  • For Thousand Island dressing, combine ingredients, season to taste and set aside.
  • 02
  • Trim ends of rockmelons so they sit flat. Score around the middle of each with a paring knife, then, following the marks, cut deep zig-zag incisions so that when the halves are separated they have perfectly crimped edges. Scoop out seeds (discard), brush inside each rockmelon half with lime juice and refrigerate until very well chilled (1-1½ hours). Divide lobster medallions among rockmelon halves, garnish with a dollop of Thousand Island dressing and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2009

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